Lively tasting quick pickled zucchini is a nice addition to any summer lunch or dinner spread. Cutting the zucchini into long strips makes for a pretty presentation.

Source: EatingWell Magazine, June 2019




Ingredient Checklist


Instructions Checklist
  • Cut zucchini into long strips using a vegetable peeler, discarding the inner seeds. (You should have about 12 ounces of strips.) Place in a heatproof jar and add dill.

  • Combine vinegar, water, sugar, mustard seeds, garlic and crushed red pepper in a medium saucepan. Bring to a boil. Pour into the jar. Let stand at room temperature for 20 minutes. Drain and serve immediately.

Nutrition Facts

1/4 cup
8 calories; protein 0.5g; carbohydrates 1.5g; dietary fiber 0.4g; sugars 1g; fat 0.2g; vitamin a iu 99.2IU; vitamin c 7.4mg; folate 10mcg; calcium 7.7mg; iron 0.2mg; magnesium 7.4mg; potassium 107.3mg; sodium 39.8mg.

1/2 vegetable